Cold Rice Salad

This is a really tasty alternative to the usual pasta salad for summer dinners or for taking to picnics. The original recipe I adapted this from used farro instead of rice, and I think you could also use couscous with good results. Makes enough to serve about 8-10 as a side dish. Keeps well in the fridge for several days.

1 cup arborio rice, rinsed and drained
2 1/2 cups water (or stock)
1 tsp salt

Dressing:
1 medium orange, zest and juice
1 shallot, chopped
1/3 cup Parmesan, freshly shredded
1 tablespoon white wine vinegar
1/2 cup good quality olive oil
Salt and pepper to taste

4 to 6 big handfuls of mixed salad greens, washed and dried (see note)
1/2 cup slivered almonds
1/2 cup goat cheese, crumbled

Combine the rice, salt, and water in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the rice is done.

Dressing: Whisk together the orange juice, orange zest, shallot, Parmesan cheese, white wine vinegar, and olive oil.

Toss the salad greens with a bit of the dressing. Once the rice is cooled*, add the rice and another generous splash of the dressing - gently toss again. Add the almonds and the goat cheese. Add more dressing to taste.

*Note: I made the rice and dressing the night before and assembled everything just before dinner. You could also add any other cold vegetables you like to this -- fresh peas, grilled zucchini, etc.